Spinach and Mung Bean Soup

Ingredients

• •¼ teaspoon asafoetida
• •1 teaspoon coriander seed powder
• •1 teaspoon cumin seeds
• •¼ cup double cream
• •¼ cup coriander
• •3 cloves garlic
• •1 tablespoon ginger
• •1 chili pepper
• •½ juice of lemon
• •1 cup mung beans
• •1 tablespoon mustard oil
• •1 teaspoon mustard seeds
• •salt
• •1 cup spinach
• •1 tablespoon sunflower oil
• •1 tablespoon tomato puree
• •½ teaspoon turmeric
• •2½ cups water

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Method

From foodista.com — read the original

1. 1Heat the sunflower and mustard oil in a large pan and add the mustard seeds (wait for them to pop), then add the cumin seeds and asafoetida.
2. 2Add the garlic, ginger and chillies and fry until aromatic.
3. 3Add the tomato puree, turmeric, coriander seed powder and water. Bring to the boil.
4. 4Add the mung beans, blanched spinach, salt and lemon juice and allow to boil for four to five minutes.
5. 5Add the chopped coriander. Blend until roughly pureed (I used an immersion blender but you can use whatever blender you have). Return to the pan and bring to a low simmer and add the cream.
6. 6Remove from the heat and check the seasoning.
7. 7Garnish with more chopped coriander if you like. NOTE: If you have a pressure cooker then you can simply pressure cook the raw mung beans after step three, then blend.